How to bake bread in the Russian oven

To heat the oven the night before to warm-up properly. If this is not done, the bread may not be grilled. In the morning knead the dough. Do this by gently heat the water and pour it in a bowl in which to knead dough. Add the warm water yeast and sugar. All stir well. Sift the flour through the sieve. Stir in a Cup of flour in a bowl with water and yeast, stir again and leave in a warm place for 30 minutes.

Add in a bowl with the dough, salt, sunflower oil, the remaining flour, knead the dough so that it lagged behind the hands. Lightly sprinkle the dough with flour, cover with a clean towel and leave in a warm place for one to two hours. In the fermentation process the risen dough obmanite hands. It should increase in volume about 2 times.

Lit the stove about an hour before the end of the fermentation test. It is better to use birch wood. Flour a cutting Board, salmon bread in the form of loaves or rolls - whatever you like. Place them on a baking sheet, well greased. If the dough breaks, place it into the form or pan that you need to grease and flour them. Allow the dough to rise.

Lubricate the product with the beaten egg or sprinkle with water, let stand 5-10 minutes. Don't forget to watch the stove. Close the damper in the chimney when the wood in the furnace burned so that when it is closed in the house had no heat. This can be identified by the absence of bluish flame on coal. Break up large smut with a poker, spread evenly on the bottom of the coal furnace.

Place baking sheet or shape the dough into the prepared oven. The cooking time of products depends on the temperature in the furnace. Check the bread from time to time, but not too often open the flap, otherwise the dough "sit". The readiness of the products define, pierced their thin wooden stick. If the test on it there, the bread is ready. Remove the baking sheet from the oven, put the loaves on a wooden cutting Board, lightly dampen them with water, cover with a clean towel and let cool.